An award winning producer. Hogan’s Ciders and Perry’s are produced in the Malvern Hills. With a fresh and distinctive approach to the tradition of cider making, Hogan’s believe a combination of great raw ingredients and traditional production process make delicious drinks. Only using juice of fresh pressed English cider apples from Gloucestershire, Herefordshire and Worcestershire, they are truly passionate about the craft of Cider and Perry making.
Allen Hogan started making cider when he moved to Haselor, Warwickshire and met a local eco-warrior who used his water mill to power the apple scratter and cider press. He fell in love with the whole process and enjoyed drinking the results….
Twenty years later in 2005 he decided to form Hogan’s Cider and sell cider commercially with the principle of only fermenting using locally grown cider apples or perry pears.
The English cider apples and perry pears come from the counties of Herefordshire, Worcestershire and Gloucestershire. They believe delicious cider and perry are born out of a combination of great raw ingredients and an honest production process. After milling and pressing, the juice ferments slowly during the cold winter months. A leisurely period of maturation follows prior to skilled blending. Hogan’s do not use apple or pear concentrate, nor do they add sugars prior to fermentation. Only using cider apples and perry pears means their drinks are complex and refreshing.
Their ethos is to explore the potential that the cider apple can offer us. They have unashamedly taken a leaf out of the craft beer brewers’ book by using different yeast strains, (Brettanomyces in Killer Sharp), some wild yeasts, different fermentation techniques, (keeving used in French Revelation), and being selective with the addition of other complementary ingredients (Chinook and Cascade Hops in HipHop, Elderflower in Wild Elder). The result is a very diverse range with highly distinctive characteristics.